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Tomato Rice

Tomato Rice

Serving Size: 4
2 cup raw rice
1 bay leaf
a small cinnamon stick
3 cardamon pods
3 cloves
1/2tsp mustard seeds
1/2tsp cumin seeds
1 sprig curry leaves
1tsp salt
2tbsp ghee
1 cup finely chopped tomatoes
1 cup finely chopped onions
2tbsp ginger garlic paste
1tbsp tomato paste
2 green chillies finely minced
1tsp chillie powder
1tsp garam masala
1tbsp lemon juice
1tbsp finely chopped mint leaves
chopped coriander leaves

Preparation Methods:
In a non-stick skillet add the ghee add all the whole spice. Once they starts to splutter add the rice and salt. Saute for 5 minutes and transfer to the rice cooker. Pour in 3 cups of water and cook the rice. Once the rice is done pour them on a large plate and spread to cool it and keep aside.heat a heavy bottom wok with 2tbsp oil on medium flame and add mustard seeds. Once it starts to splutter add cumin seeds,curry leaves, ginger garlic paste,chopped onions and minced green chillies. Saute till the onions are tender and slightly brown..then add the chopped tomatoes and all the spice powder and tomato paste. Fry for 10 minutes and when the oils starts to separated from the spice mixture..lower the level of flame and add the rice. Mix them well and add the lemon juice and adjust the level of salt. Transfer to a severing platter with chopped mint and coriander leaves. If you prefer garnish the rice with slice tomato wedges.


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